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The Use of High‐pressure Processing in the Production of Queso Fresco Cheese
Author(s) -
Sandra S.,
Stanford M. A.,
Goddik L. Meunier
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06340.x
Subject(s) - food science , raw milk , raw material , chemistry , organic chemistry
Three varieties of Queso Fresco cheese were produced: a control cheese made from raw milk, cheese made from pressure‐treated milk, and cheese treated with high pressure after production. Sensory attributes, texture profile analysis, and composition were compared following 1 and 8 d of storage time. High‐pressure treatment of cheese (400 MPa, 20 min, 20 °C) did not impart major textural and compositional changes; however, cheese made from pressure‐treated milk contained more moisture and was less firm, less crumbly, and more sticky than the control and decreased in firmness during storage. High‐pressure processing treatment of cheese can provide an alternative method for producing Queso Fresco‐style cheese with acceptable textural attributes.